Garlic-Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A simple, vibrant side dish where carrots and parsnips caramelize perfectly with minced garlic and thyme. This american-inspired vegetarian ready in about 40 minutes pairs carrots, parsnips, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and sliced into 1/2-inch coins carrots
• 2 medium, peeled and sliced into 1/2-inch coins parsnips
• 1 medium, peeled and cut into 1-inch cubes sweet potatoes
• 3 tbsp avocado oil
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 2 medium carrots (peeled and sliced into 1/2-inch coins), 2 medium parsnips (peeled and sliced into 1/2-inch coins), and 1 medium sweet potato (peeled and cut into 1-inch cubes) with 2 tbsp avocado oil, 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.